Shish Tawook
Lebanese Chicken Kabab
The practice of skewering pieces of meat and cooking them over a fire must be as old as fire itself, but this method of cooking is particularly popular in the Middle East and Central Asia. The word kebab itself is of Turkish origin, undoubtedly brought to Lebanon during the Ottoman empire, but it came from Persian which inherited it from Aramaic. As common as this dish is in the Arab world, Lebanese kebabs are most revered. I can understand that, as these chicken kebabs were very tasty - despite the fact that I overcooked them terribly (the cooking instructions below should be fine, I just left them much longer in the oven).
In Lebanon, shish tawook are usually eaten in a sandwich, with pita bread, pickles and garlic sauce, though they can also be served accompanied by rice and roasted veggies. I forwent the pita but made the garlic sauce, which was very tasty.
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Lebanese Chicken Kabab
Ingredients
- 2 lbs boneless chicken breast, cut into 2" cubes
- 1 cup lemon juice
- 15 cloves garlic, crushed
- 6 Tbsp plain yogurt
- 6 Tbsp olive oil
- 2 Tbsp red or apple cider vinegar
- 1 tsp tomato paste
- 1 tsp salt
- 1 tsp ground white pepper
- 1/2 tsp ground thyme or oregano
- 1/3 tsp ground ginger
- 1/3 tsp paprika
Directions
Place all ingredients in a bowl or gallon freezer/refrigerator bag. Mix well. Cover and let marinate in the fridge for at least 4 hours or overnight.
Put the chicken in metal skewers.
Grill, bake or broil the chicken. If grilling, preheat a grill to medium heat and grill chicken for 12 to 15 minutes, turning frequently. If roasting, preheat oven to 400°F, place skewers over a baking dish large enough to suspend the chicken and roast for 15 minutes. If broiling, preheat broiler and broil chicken skewers for 15 minutes, turning once. Rest for 5 minutes and remove from skewers.
Serve with garlic sauce.
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Adapted from a recipe at Mama's Lebanese Kitchen
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